Insalata De Peperoni Arrostiti (Roasted Peppe

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Insalata De Peperoni Arrostiti (Roasted Peppe Ingredients

1 tb Mayonnaise	6 md Green bell peppers
1 ts Anchovy paste OR	(about 2-1/2 lbs.)
1 Anchovy fillet--rinsed,	6 md Red bell peppers
Dried & mashed	(about 2-1/2 lbs.)
1 ts Red wine vinegar	1/2 c Fresh peas OR
1 c Extra-virgin olive oil	1/2 c Thawed frozen peas
1/2 md Red onion, minced	1 lb Fresh mozzarella cheese,
3 tb Chopped parsley	Cut into 1/4-inch slices
3 tb Capers--rinsed, dried &	6 md Ripe tomatoes
Finely chopped	(about 3 lbs), peeled and
1/2 ts Salt	Sliced 1/4-inch thick

Instructions for Insalata De Peperoni Arrostiti (Roasted Peppe

1. In a medium bowl, combine the mayonnaise, anchovy paste and vinegar. Slowly pour in the olive oil in a steady stream, stirring constantly. Stir in the onion, parsley, capers and salt. (The sauce can be prepared up to 4 days ahead. Cover and refrigerate.) 2. Preheat the broiler. On a baking sheet, broil the peppers, 6 at a time, as close to the heat as possible, turning occasionally, until charred all over, about 25 minutes per batch. Immediately transfer the peppers to brown paper bags, seal and set aside to steam for about 20 minutes. Peel and core the peppers, then cut them in half and remove the seeds and ribs. Slice lengthwise into 1-1/2-inch strips. 3. If using fresh peas, blanch them in boiling salted water for 5 minutes. Drain, refresh under cold running water, drain again and set aside. Arrange alternating red and green pepper strips around the edge of a large serving platter. Layer alternate slices of cheese and tomato down the center and sprinkle the peas on top. Drizzle the dressing over the salad and serve. (The salad can be completely assembled 3 to 4 hours ahead before serving and kept covered at room temperature.) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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